Mangalorean Podi Prawns
Crispy, spice-coated prawns fried to golden perfection with a delightful coastal aroma. This Mangalorean appetizer offers a fiery crunch that pairs wonderfully with a squeeze of fresh lime.
35min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Wash the cleaned prawns thoroughly and pat them completely dry with paper towels.
2
In a mixing bowl, combine the chilli powder, turmeric powder, ginger-garlic paste, lemon juice, and salt to form a smooth paste.
3
Marinate the prawns in this spice paste for about 15 minutes to let the flavors absorb.
4
In a separate shallow dish, mix the rice flour and semolina together.
5
Roll each marinated prawn in the rice-rava mixture, pressing gently so the coating adheres well.
6
Heat coconut oil in a heavy-bottomed frying pan over medium heat and add fresh curry leaves.
7
Place the coated prawns in the hot oil without overcrowding the pan.
8
Shallow fry for 2 to 3 minutes on each side until crisp and golden brown.
9
Remove the prawns and drain them on paper towels before serving hot.
Ingredients
500 grams medium prawns, cleaned and deveined
2 tablespoons Byadagi chilli powder
1/2 teaspoon turmeric powder
1 tablespoon ginger-garlic paste
2 tablespoons rice flour
2 tablespoons semolina (rava)
1 tablespoon lemon juice
Salt to taste
Coconut oil for shallow frying
Few sprigs of fresh curry leaves
*This AI-generated recipe may contain inaccuracies.